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Fresh Pasta

Agnolotti in Brodo (Agnolotti in Broth)

Agnolotti in Brodo is a first course of filled pasta from Piedmont, warming and restorative. Perfect for winter dinners.
Recipe Agnolotti in Brodo (Agnolotti in Broth)
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 30 minutes
  • Servings for 4 people

Agnolotti in Brodo is a first course of filled pasta from Piedmont, with a delicate flavor and restorative qualities. It is perfect for winter evenings, to warm up with a light but satisfying dinner.

Piedmontese Agnolotti in Brodo is the ideal first course for meat-based dinners, especially with boiled meats. The ingredients for Agnolotti in Brodo are very few and easy to find, and this recipe lets you make tasty homemade agnolotti in a really simple way.

If you like, you can also try Agnolotti in the “dry” version, served without broth. If instead you were looking for the recipe for Piedmontese Agnolotti in Brodo because you love filled pasta in broth, you can also try Tortellini in Brodo. And now let’s look at the original recipe for Agnolotti in Brodo.

Ingredients for 4 people

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Method

  1. To make the agnolotti in brodo, first make the egg pasta: mound the flour on your work surface or in a bowl, make a well, put the eggs in the center and combine the two ingredients by mixing with a fork. When the mixture is fairly even, continue kneading with your hands until you have a smooth, elastic ball of dough. Cover it with plastic wrap and let it rest in a cool, dry place for 30 minutes.
  2. While the dough rests, make the filling for the agnolotti: finely chop the beef, onion and rosemary in a food processor. Pour a drizzle of oil into a skillet and cook the chopped meat mixture together with the sausage, crumbled beforehand, for 10 minutes. When it is cooked, transfer everything to a bowl and let it cool completely.
  3. When the meat mixture has cooled completely, add the egg, 30 g of the Parmigiano, the nutmeg, salt and pepper to the bowl and mix carefully until all the ingredients are well combined.
  4. Take the dough and roll it out with a rolling pin or a pasta machine into a sheet about 3 mm (1/8 in) thick. Using a pasta wheel, cut out lots of strips about 5 cm (2 in) wide. Place small balls of filling on them, about 5 cm (2 in) apart, and cover with another strip of pasta. Press out the excess air and press lightly on the edges, then separate the agnolotti with the pasta wheel.
  5. Bring the broth to a boil, then add the agnolotti. When they are ready, pour everything into serving bowls, sprinkle with the remaining Parmigiano and serve the agnolotti in brodo. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can make your Agnolotti in Brodo in whatever shape you prefer: square, round, wrapped like candy or any other shape you like.

You can make these agnolotti with whatever broth you prefer. The tastiest versions are Agnolotti in Meat Broth and Agnolotti in Capon Broth. To save time, you can make Agnolotti in Brodo with a bouillon cube.

Tips

For quicker, easier Agnolotti in Brodo, you can use a ravioli mold or, if your pasta machine is compatible, this very handy attachment.

Storage

Agnolotti in Brodo should be eaten right away; at most you can keep them in the refrigerator for one day in an airtight container. If you like, you can freeze the agnolotti without broth as follows: place them on a tray well spaced apart, then put them in the freezer for 30 minutes. After half an hour, you can transfer them to a freezer bag and finish freezing them.

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